The holiday season is officially over and I got to be
honest, not for a second did think about a healthy, balanced diet this
December. I love December, I find it’s a beautiful month full of preparations,
anticipations and a lot of mastication! Christmas biscuits, friends and
families popping by with a cake, a traditional German mulled wine with its
generous spoonfuls of sugar and last but not least, Christmas dinner and New
Year’s eve supper. I feel nostalgic already.
However today I woke up with the aim to break this
hectic eating schedule and I was on a search for something light. My first
thought was to use an ingredient only introduced to me when I moved to Europe
but that I now can’t imagine living without: couscous.

Originally from North Africa and made from steamed and dried durum wheat
it is often found in Moroccan and Tunisian dishes.
Couscous
with chicken, dates and feta (serves 4)
250g couscous
520ml boiling
water
1 tbsp
vegetable stock such as Bouillon
2 spring
onions
200g
feta cheese
10 dates
1
chicken breast
80g of
lamb lettuce, watercress or rocket
2 red
chillies
6 tbsp olive oil
3 tbsp balsamic vinegar
Salt and pepper to season
1.In a heatproof bowl mix the couscous and the stock
granules. I always use the Bouillon type but if you prefer to use the cube
variety you will need to dissolve it in boiling water first. Add boiling water
and set aside to rest for 20 minutes then use a fork to fluff up the couscous.
2.Fry the chicken breast and slice it.
3.Dice into small cubes the feta, spring onions, dates
and chilli. If you don’t like your food too spicy remove the seeds from the
chilli. Add this to the couscous.
4.Separately mix the olive oil, vinegar, salt and
pepper and drizzle over the couscous. At this point it is important to season
it to your taste and even add some more olive oil.
5.Wash and dry the salad leaves. I prefer to leave the
salad to one side and only add to the couscous when serving this way the leaves
don’t sit for too long with the vinegar and keep fresh for longer.

When I have unexpected visitors I like to cook this
recipe and no exception, everyone wants to know the recipe. Depending on what I
have in my cupboard I substitute the dates for cranberries, pomegranate or even
raisins. The couscous can be eaten cold or at room temperature, and the
leftovers can be stored in the fridge and enjoyed the next day. And it tastes
just as nice.